Homemade Raspberry Peach Jam
Canning Jam & Jelly
Processing method: Water Bathing
Processing time: Process pint 15 minutes, quarts 20 minutes (adjust for altitude)
- 1,001- 3,000 ft. - add 5 minutes
- 3,001- 6,000 ft. - add 10 minutes
- 6,001- 8,000 ft. - add 15 minutes
- 8,001-10,000 ft. - add 20 minutes
Inspired by: Taste Of Home & Farm Girls Kitchen
- 2 ⅔ cups finely chopped peeled peaches
- 1 ½ cups crushed raspberries
- 3 cups sugar
- 1 ½ teaspoons lemon juice
After you've prepared your fruits, get a dutch oven & combine the chopped peaches, crushed raspberries, sugar and lemon juice.
Cook over low heat, stirring frequently, until the sugar dissolves and the fruit begins to release their juices, about 10 minutes. Continue cooking until thick, 5-10 minutes, stirring occasionally.
If you want to test the jam to see if it's thick enough, get a chilled plate and put a spoonful on it. Tilt the plate, if the mixture runs quickly then it is not ready. If it drips slowly then it is ready to can. Remove from heat & skim off any foam.
Next ladle the hot mixture into your hot jars using a funnel. Leave ¼ inch of headspace. Remove any air bubbles and wipe the rims clean using a damp towel.
Place the filled jars in the water bath. The water should be 1-2 inches above the top of the jars once all of them have been added. Bring the water to a rolling boil then start a timer for 15 minutes. After processing remove your jars with a jar lifter and place the jars on a towel or padded surface to allow them to cool. You should hear a snap or ding as they are cooling when the lid's seal is formed. Test the seal and store away till you're ready to eat!
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